Give participants a scorecard to use for 3 days. Each time they eat real food, they write it down and take 10 points. Points are added at the end and cards compared to see who did the best every day and at every meal.
Here is an introduction by Victoria Shanta Retelny, RD: When was the last time you ate “real” food? What I mean is the culmination of food groups that incorporate whole, fresh foods like fruits, vegetables, whole grains, low-fat dairy, lean meat, chicken breast, fish, nuts, beans and olive oil. Here are some ways to whet your appetite for real food:
Experiment with your taste buds by eating only fresh, whole foods (nothing processed) for a full week. What will happen? Your need for salt, sugar and high fat foods will decrease.
Cook at home more and you won’t be swayed by fast food promises. Take the time to prepare veggies (frozen are fine!), bake some chicken, fish or tofu and simmer some grains on the stovetop. In minutes you’ll have a meal.
Bring fruits and vegetables as snacks – not only does this encourage real food eating, but saves on packaging waste!
Drink water, water and more water - from the tap is fine. Don’t drink your calories by relying on sports drinks, sugary soda and juice drinks. Green tea is a also a great source water and all of its plant-based nutrients are good for your skin, bones and overall health.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.